Homemade Thin Mints
Pop quiz: Other than the holidays, what is the one time of year that cookies are in season? Answer: Girl Scout Cookie season! But what do you do when you can’t get your Girl Scout Thin Mints fix in the middle of winter? Make them yourself, obviously.
Day 11: Homemade Thin Mints
This recipe gave me a bit of trouble, but in the end, it was definitely worth it.
For these cookies, I used a recipe gluten-free recipe from Silvana’s Gluten-Free and Dairy-Free Kitchen. And though the cookies had just the right amount of mint and were reminiscent of my days in the Girl Scouts, they were extra fragile and, if not handled properly, broke apart. Is this because I used gluten-free flour? Any of my gluten-free peeps feel free to chime in. What do you think of gf flour mixes?
I also had a lot of trouble tempering my chocolate chips. I usually take the short cut of microwaving the semi-sweet chocolate chips with a couple teaspoons of butter in the microwave for 30-second spurts. However, I first did this with white chocolate chips and scorched the chocolate. I guess white chocolate has a lower melting temperature … who knew. Then my semi-sweet chocolate wasn’t reaching the consistency I needed for the cookies. After a little research, I learned that it’s best to avoid chocolate chips when tempering because the chips have less cocoa butter then the bar, meaning they don’t temper as easily. To counter this, I added more butter to my chocolate temper batch and voilà, a perfect batch of tempered chocolate.
I hope you enjoy!
- 1 Cup GF Flour
- 1/2 Cup Cocoa
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- Pinch of Salt
- 3/4 Cup Granulated Sugar
- 5 Tbsp Butter, softened
- 1 Egg + 1 Egg Yolk, room temperature
- 1 Tsp Mint Extract
- Powdered Sugar
- 12 Ounces Semi-Sweet Chocolate Chips
- 4-6 Tbsp Butter
- In a medium-sized bowl, combine the flour, cocoa, baking powder, baking soda and salt. Set aside.
- In a stand mixer or using an electric mixer at a medium-high speed, combine the granulated sugar and butter until fluffy. Turn down your speed and add in the eggs and mint extract.
- Turn down your mixer again and add the dry ingredients. Let the dough set in the fridge for approximately 1 hour.
- When the dough has set, lay it out on a powdered sugar surface and roll the dough to approximately 1/8th of an inch, constantly recovering with powdered sugar any time the dough gets sticky.
- Cut out one-inch cookies and lay them on a parchment-lined baking sheet. Cook for 15 minutes at 350 degrees or until some of the cookies start to crack on top. Cool completely.
- In 30-second spurts in the microwave, melt the chocolate chips with two tablespoons of butter at a time. After each session in the microwave, mix the chips and continue the process until the chocolate melts. If the chocolate is still too thick, add a couple more tablespoons of butter until you reach the desired consistency.
- When the melted chocolate has slightly cooled, take a cookie and carefully dip it in the chocolate. I used a fork to turn the cookie over in the chocolate. When the cookie is fully covered, place on a parchment or wax lined sheet and let dry for approximately five minutes while you cover the rest of your cookies. Once finished, decorate cookies with a chocolate chip (if desired) and place in the fridge to let the chocolate set.